EDUQAS GCSE FOOD PREP AND NUTRITION - STUDENT FRIENDLY HELP SHEET FOR NEA 1. DETAILED ENOUGH FOR STUDENTS TO FOLLOW AND POTENTIALLY ACHIEVE THE HIGHEST MARKS POSSIBLE.

A detailed evaluation sheet for students to use to evaluate their practical work. I use this with both KS3 and KS4 Includes opportunites to discuss the following: Ingredients Equipment Skills Hygiene and Safety Issues they faced Their peformance Changes they would make Nutritional content

A full PowerPoint, 2 worksheets and a set of questions on Eggs. I use this with Year 8 but can be used for GCSE Covering the following: -Egg production -Nutritional content -Egg labelling -Uses of eggs in cooking -Purchasing and storing eggs -Food poisoning associated with eggs -Complete with an Adele themed plenary -Worksheets based around the presentation for note taking and a final 'check of understanding' question sheet with exam style questions

Fish and Seafood revision aid/knowledge organiser for GCSE Food Prep & Nutrition

REVISION AID - KNOWLEDGE ORGANISER FOR CEREALS FOR THE GCSE FOOD PREP & NUTRITION

Student friendly helpsheet for EDUQAS GCSE Food Prep NEA 2

REVISION AID/KNOWLEDGE ORGANISER FOR THE MEAT SECTION OF THE FOOD PREP GCSE.

WITH MARK SCHEME Assessment for meat and fish for GCSE Food preparation and nutrition.. Covering: Meat and fish types, cooking methods, nutrition, food safety, purchasing, terminology, etc.

Revision aid/knowledge organiser for GCSE FOOD PREP & NUTRITION

Assessment for the Dairy products section of the GCSE Food Preparation & Nutrition course. I am following the Eduqas course but this could be used for any of the other awarding bodies. Assessment covers: use of dairy products, milk, cream, cheese, yogurt, nutritional content, role of dairy in the diet, types of dairy product.

WITH MARKSCHEME Cereals assessment for GCSE Food Preparation & Nutrition. Covering: Types of cereal, nutritional content, food science terms, types of flour, bread making, pasta types, pasta making, fortification of cereals, food poisoning

1 - 9 level descriptions for KS3 Food Prep & Nutrition. This is my interpretation and is open to scrutiny.

A short project that can be used to cross homework and classwork. Students have to research and plan a dish based on the 5-a-day guidance. They have to justify why they have chosen the dish, they then produce a timeplan that details the steps including food quality and food safety. an opportunity for peer and teacher assessment of the final product Finally a detailed evaluation of the dish.

NOW WITH MARK SCHEME Food safety and Food spoilage assessment for GCSE Food Prep. A range of questions ensuring challenge for all Covering temperatures, food poisoning, cross contamination, food hygiene, personal hygiene, HACCP, types of contamination, food preservation, use by and best before dates, and food packaging.

Revision aid/Knowledge organiser for Fats and Oils - GCSE FOOD PREP AND NUTRITION

NOW WITH MARK SCHEME GCSE Food Preparation & Nutrition - Principles of Nutrition end of unit assessment A range of accessible questions to assess the unit covering all of the macro and micro nutrients. I am following the Eduqas spec however this should be suitable for all of the exam boards.

WITH MARK SCHEME Eduqas/WJEC Fruit & Vegetables Assessment for the Commodities Section of the course. Covering: types of fruit and vegetables, nutritional content, cooking methods, maintaining nutritional content, 5 A Day, herbs and spices, uses of fruits and vegetables, importance in the diet.

REVISION AID/KNOWLEDGE ORGANISER FOR THE FRUIT AND VEGETABLES SECTION OF THE GCSE FOOD PREP